If you have been enjoying Kobe beef for years there is a strong possibility that you have been unintentionally duped. Kobe beef is like Champagne. There are many sparkling wines but true Champagne only comes from Champagne, France. All Japanese beef is called Wagyu but only Wagyu beef made from the Black Tajima breed and processed in the Hyogo Prefecture region of Japan is considered Kobe.
There are many strict rules a cut of meat must meet to be classified as Kobe beef. Japanese Kobe farmers are working hard to legally protect that name. To be able to take the name Kobe, cattle can only be raised in one of 260 certified farms. The cattle cannot each weigh more than 1,034 pounds. The cattle must also have the correct marbling which ensures the fat to muscle ratio is just right.
Kobe beef has been said to melt in your mouth as easily as butter and its fat contains healthy qualities for consumers. Many restaurants in the United States claim falsely, probably without knowing, that they serve Kobe beef. The reality is only nine restaurants serve Kobe beef in this country.
If you have not yet been delighted by Alexander’s menu then this week is the perfect time to get acquainted with it. They are located at 111 N. Los Robles Ave. in Pasadena and can be reached by calling (626) 486-1111. To see their full menu you can visit www.alexanderssteakhouse.com.
